Barigoule Articholes

 
Barigoule articholes

A recipe for the spring from the South, from the generous and delicious table of Philippe and Marie-Ange Ghyssels

18/04/2014

Ingredients for 4 people

4 small purple artichokes - 300g carrots - 6 spring onions - 4 large cloves garlic - wild rosemary and thyme - 250ml olive oil - local white wine - stoned green olives - pepper and salt - flat-leaf parsley

Method

Trim the artichokes and remove the leaves, then plunge into water acidulated with lemon juice - Blanch the green olives - Peel the carrots and spring onions and chop into fine dice - Sweat the vegetables in olive oil and add a generous glug of white wine - Season to taste. Add the artichokes and simmer over a low heat for 45 minutes, making sure that they do not brown or burn - Place the vegetables on 4 plates with the artichokes in the centre  - Sprinkle with chopped parsley.

 

Serve with

A Provence white, such as a ‘‘Rolle’’.

 

A recipe from
La Courtesie

Last-minute Offers

A selection of the last-minute offers published by the bed and breakfast owners.

More can be found in the Last Minutes section of the website

Sat 24 Aug €185 €210
Guest House La Ferme des Cerisiers, Orbey , France
La Ferme des Cerisiers
Orbey , France
Mon 19 Aug €150 €170
Bed & Breakfast Les Terrasses, Gordes, France
Les Terrasses
Gordes, France
Mon 19 Aug €95 €105
Bed & Breakfast B&B Setola, Brugge, Belgium
B&B Setola
Brugge, Belgium

You May Also Like

More recipes that might interest you.

Stuffed guinea fowl
Stuffed guinea fowl
14/12/2015 -

“This recipe comes from Normandy in France, where we had a holiday home and where all the farmers make their own cider and calvados, which you can buy everywhere. There is also a very beautiful cider route that takes you through lovely old villages set in a delightful landscape” (Frances Jaarsma)

Read more
Millet and apple soufflé
Millet and apple soufflé
18/11/2014 -

Fruits and cereals are excellent sources of endurance energy! We therefore make sure our breakfast buffet contains plenty of them, in breads, pastries and these individual millet soufflés and in our marmelades, jams and fresh fruit straight from our garden. These millet soufflés can be served for breakfast or dessert. They are improved by serving with fruit jam (e.g. our Raspberry & Rhubarb) or some fresh fruit! (Cécile Voisin)

Read more